Cook the lasagna noodles about 2 minutes shy of the package directions. Drain the noodles then separate them and lay them out flat on some paper towels.
Melt the butter in a dutch oven or large pot over medium-high heat. Add the mushrooms and garlic then cook, stirring occasionally, until mushrooms are browned, about 7 minutes.
Stir in the flour, salt, and black pepper until well combined. Slowly pour in the milk while stirring and cook until it just begins to boil.
Take the pot off the heat and stir in the Monterey Jack cheese a little at a time until melted and well incorporated.
Brush the bottom of a 9x13-inch baking dish with the olive oil.
Lay 1/3 of the lasagna noodles in a single layer in the baking dish. Spread 1/3 of the mushroom sauce over the noodles then sprinkle on 1/3 of the Parmesan cheese evenly on top. Layer 1/2 of the remaining noodles on top then spread on 1/2 the remaining suace and sprinkle on 1/2 the remaining Parmesan. Layer the remaining noodles on top then the remaining sauce then the remaining Parmesan.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil from the baking dish and bake for 20 more minutes.
Take the lasagna out let sit for at least 15 minutes before cutting and serving.
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